Who doesn’t love sheet pan meals? Anything that requires minimum amount of dishes gets a thumbs up from me.
Last year I was looking for a sheet pan recipe and I just so happened to have a can of pineapple in my pantry so this teriyaki shrimp, snap peas, and pineapple sheet pan recipe was one I wanted to try. It looked so good and it is!
For this recipe you’ll need:
- pineapple cut in chunks (I used canned chunk pineapple)
- brown sugar
- snap peas
- uncooked shrimp
- olive oil
- salt & pepper
Now the original recipe also gives you the ingredients and recipe for a homemade teriyaki sauce, but I just used store-bought. That makes the recipe even easier!
I followed the original recipe aside from using canned chunk pineapple, store-bought teriyaki sauce, and I cut down on the recipe for less servings. The only other thing I did differently is that I tossed everything in a bowl before adding to the baking sheet. I’ll explain next.
The recipe is so easy. All you have to do is prepare a sheet pan with foil and add the pineapple. Now the recipe says to toss it with olive oil and brown sugar on the baking sheet, but I find that difficult to do so I toss it in a bowl and then pour the pineapple onto the sheet pan. Then, add the snap peas to the baking sheet. Again, I toss with olive oil, teriyaki sauce, salt, and pepper in a bowl and then add to the baking sheet. Bake at 400 for 15 minutes.
Then, add the shrimp to the sheet pan tossed with olive oil and teriyaki sauce. Cook for 4-6 minutes or until shrimp is cooked.
Drizzle with more teriyaki sauce if desired. I serve mine with rice.
See? So easy! It’s been a while since I’ve made this so I think I’ll be making it soon!